Influence of carbon dioxide addition to raw milk on microbial levels and some fat-soluble vitamin contents of raw and pasteurized milk
Ruas-Madiedo, P. | Bascaran, V. | Brana, A.F. | Bada-Gancedo, J.C. | Reyes-Gavilan, C.G. de los
The effect of the application of CO2 to extend the cold storage of raw and pasteurized milk on the content of fat-soluble vitamins of milk was investigated. CO2-treated milk (pH 6.2) was compared with a control (unacidified) milk. CO2-treated and control raw milk samples were stored at 4 degrees C for 4 days. CO2-treated milk was then vacuum degasified, and both control and treated samples were pasteurized and stored at 4 degrees C for 7 days. CO2 addition inhibited the growth of microorganisms in raw milk without affecting the stability of vitamin A (retinol and beta-carotene) and vitamin E (alpha-tocopherol). Acidity and pH data indicated that subsequent vacuum degasification and pasteurization on a pilot scale partially removed CO2, making milk acceptable for liquid consumption. However, the residual CO2 present extended the cold-storage period of pasteurized milk by inhibiting bacterial survivors without detrimental effects on retinol, beta-carotene, and alpha-tocopherol. Slightly higher (not statistically significant, p > 0.05) concentrations of retinol, beta-carotene, and alpha-tocopherol were detected during cold storage in raw and pasteurized CO2-treated milk with respect to the control milk, which could be related to a certain protective effect of the CO2.
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